Almond-Cranberry Rugelach

Nutty and crumbly, this tempting rugelach features an almond paste- and cream cheese-filled dough that's spread with a mix of toasted almonds, cranberries, brown sugar and cinnamon.

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Cal/Serv:
105

Yields:
36

Prep Time:
0
hours
40
mins

Total Time:
2
hours
0
mins

Ingredients

Dough:

1/2
of a 7-oz tube almond paste

1 1/2
c.
all-purpose flour

2
tbsp.
packed light-brown sugar

1/4
tsp.
Salt

3/4
stick unsalted butter

1
package cream cheese

1
c.
toasted almonds

1
c.
frozen or fresh cranberries

c.
packed light-brown sugar

1/2
tsp.
ground cinnamon

topping

1
large egg

2
tbsp.
granulated sugar

1/4
tsp.
ground cinnamon

Directions

Grate almond paste on large holes of a box grater into food processor bowl. Add flour, sugar and salt; process until almond paste is incorporated into flour. Add butter and cream cheese; pulse until moist crumbs form. Transfer mixture to work surface and press together and knead until a dough forms. Divide dough in thirds. On a lightly floured surface, shape each portion into a 1⁄2-in.-thick disk. Wrap separately in plastic wrap; refrigerate 1 hour.

Combine ingredients in a medium bowl. On floured surface, roll 1 disk dough (keep rest refrigerated) into a 9-in. circle; trim to an even 8 1⁄2-in. circle. Spread 1⁄3 the filling (a scant 1⁄2 cup) over round; lightly press onto dough to adhere. With pizza wheel or knife, cut in 12 wedges. With spatula, slide 1 wedge out from round. Roll up from wide edge to point. Repeat with remaining wedges. Place point side down about 2 in. apart on prepared baking sheet.

Brush rugelach with egg. Mix sugar and cinnamon in a cup; sprinkle over cookies.

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